Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • ¼ cup fish sauce
  • 4-½ tsp. fish sauce
  • 2 cloves garlic
  • 1-½ tsp. kosher salt
  • 4 Tbs. granulated sugar
  • 2 Tbs. granulated sugar
  • ½ cup finely chopped lemongrass (3 or 4 stalks)
  • + 12 more ingredients
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • 1 tsp. chile paste
    • ¼ cup water
    • 2 Tbs. finely chopped fresh ginger
    • 1 Tbs. finely chopped garlic
    • 1 Tbs. soy sauce
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
    • 1 Tbs. crushed red pepper flakes
    • 2 Tbs. finely chopped shallots
    • 2 Tbs. finely chopped fresh cilantro
    • 2 Tbs. fresh lime juice, with pulp
    • 1 Tbs. vegetable oil

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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